Name: Sausage Salad with Chickpeas, Pickled Shallots & Curry-Ginger Dressing
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ lemons; 6 pork sausages; 1 ½ heads romaine lettuce; 3 shallots; 3 tomatoes; 1 ½ yellow bell peppers; brown sugar; curry powder; extra virgin olive oil; salt; tahini; white wine vinegar

Sausage Salad with Chickpeas, Pickled Shallots & Curry-Ginger DressingSausage Salad with Chickpeas, Pickled Shallots & Curry-Ginger Dressing — a 30-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ lemons

6 pork sausages

1 ½ heads romaine lettuce

3 shallots

3 tomatoes

1 ½ yellow bell peppers

brown sugar

curry powder

extra virgin olive oil

salt

tahini

white wine vinegar

Instructions

Place vinegar, sugar, and salt in a small bowl; stir to combine the pickling liquid.

Peel, halve, and slice shallots crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add sausages and cook, turning occasionally, until cooked through, 12-15 minutes. Remove from heat.

Meanwhile, wash and dry the fresh produce.

Peel and mince ginger and garlic. Place both in a large bowl.

Juice lemons into the bowl with the ginger and garlic. Add tahini, water, curry powder, sugar, and salt, then whisk to combine the dressing.

Drain and rinse chickpeas. Add to the bowl with the dressing and stir to coat.

Trim, seed, and cut bell peppers into bite-sized pieces. Add to the bowl.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Halve tomatoes lengthwise, then cut into ½-inch thick wedges. Add to the bowl.

Chop (or tear) lettuce into bite-sized pieces. Add to the bowl and toss to combine the salad.

Slice the sausages into bite-sized rounds.

To serve, divide salad between plates or bowls, then top with sausage and pickled shallots. Enjoy!

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